Eggs are truly a global food, they’re probably one of the foods that connect all of humanity. There are hundreds of different things you can do with eggs; this curry is just one of those things. This recipe is spicy, delicious, and easy to make, partially because the availability of the ingredients. It is spicier than some other curries, which makes it perfect for the summer when you’re craving that refreshed feeling. Although not suitable for vegans, it is still appropriate for vegetarians, the eggs serve as a substitute for meat. Try this dish and you’re almost guaranteed to love it. Pack it in your Vaya Tyffyn lunch box and take this spicy egg curry to work with you.

Health Benefits

The primary ingredient in this curry is of course eggs. Eggs have all the nutrients necessary to turn a single cell into a complete chicken. One egg will provide vitamins A, B5, B12, B2, phosphorous, selenium, folate, and protein. Together these vitamins and minerals provide a whole plethora of health benefits:

Raise high density lipoprotein (HDL) cholesterol levels

Reduce heart disease

Builds cell membranes due to choline

Transforms small LDL to big LDL

Improve eye health

Reduce risk of stoke

Improves muscle recovery

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How to make Chettinad-Style Egg Curry

Heat 1 tsp oil in a pan. Splutter cumin, coriander, and fennel, followed by coconut, dry red chilli, and black peppercorns and roast until the coconut is slightly browned.

Turn off the heat, transfer the mixture to a dish and let the cool.

Grind the mixture into a smooth paste. Add water as required to get a pasty consistency

Heat some oil in a pan. Fry the eggs until browned on all sides, remove from the pan and set aside.